超声波处理对淀粉性质及其酶解产物分子特性的影响  

Effect of ultrasonic treatment on the starch properties and molecular properties of hydrolysates

作　　者：孙俊良[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《河南科技学院学报》2010年第2期81-86,共6页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省重点科技攻关项目(102102210192)

摘　　要：采用超声波处理玉米淀粉并酶解制备糊精,研究了淀粉的性质变化及酶解产物的分子特性.结果表明:通过糊化性质分析、差示扫描量热仪分析、碘吸收测定,超声波处理后淀粉的粘度降低;超声波处理造成淀粉粒不同程度的破裂,高强度的超声波降解支链淀粉的作用增强.凝胶过滤色谱分析表明:超声波处理制备的糊精分子分布更为均匀,大分子比例减少,分支化度较小,线性分子数量增多.Ultrasonic was used to treat corn starch and the starch was hydrolysed by medium-temperature and thermal α-amylases to prepare dextrin. The properties of the starch and molecular characterization of hydrolysates were investigated. The results of pasting properties of analysis, differential scanning calorimetry analysis, iodine absorption test showed that ultrasound treatment reduces the viscosity of starch; the breakdown of starch grains in varying degrees was caused by ultrasonic; high-intensity ultrasound enhanced the role of degradation of amylopectin; Gel filtration chromatography analysis showed that The molecular weight distributions of dextrin by enzyme method with ultrasonic assistance were more even. The proportion of large molecules in the product reduced while the amount of linear molecules increased.

关 键 词：玉米淀粉 超声波 酶解 糊化性质 差示扫描量热仪 凝胶过滤色谱分析 

分 类 号：TB559[理学—物理]